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Cake Dessert

No Bake Oreo Tart

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No Bake Oreo Tart
Made with dark chocolate and America's favorite cookie, pardon us as we pick our mouths up off the floor.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300 grams crushed Oreo cookies
  • 100 grams chopped Oreo cookies
  • 50 grams baby Oreos
  • 150 grams melted unsalted butter
  • 400 grams dark cooking chocolate
  • 150 milliliters thickened cream (35 percent fat content)
Instructions
  1. Start off by adding 300 grams of Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and process until well combined.
  2. Add the crumb mixture to 30 centimeters rectangle. I used a long one but you may use a 20 centimeters round tin. Press down using the palm of your hands. Shape it so that it covers the bottom and sides evenly. Place in the fridge for 20 min to firm up.
  3. While that's chilling prepare the chocolate filling by adding the dark chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, stirring each time until the mixture is smooth.
  4. Pour it into the pie shell and sprinkle with roughly chopped Oreos and baby Oreos. Place it in the fridge for 4 hours, or overnight to chill before serving.

Watch the recipe video here:

No-Bake Oreo Chocolate Tart

No-Bake Oreo Chocolate TartFull recipe: http://taste.md/1UGRGTT

Posted by Tastemade on Sunday, January 28, 2018

Cake Dessert

Cookie Cake

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Cookie Cake
Bigger is better, especially when we're talking cookies.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 c. unsalted butter, at room temperature
  • ¾ c. brown sugar
  • ¾ c. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2⅔ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 c. chocolate chips (plus more for sprinkling)
  • ¼ c. rainbow sprinkles (plus more for sprinkling)
  • Flaky sea salt, to finish
  • 1 c. vanilla frosting
Instructions
  1. Preheat oven to 350° and line a 9" round cake pan with parchment paper. Spray with cooking spray.
  2. In a large bowl, combine butter and sugars. Beat with a hand mixer until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
  3. Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.
  4. Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

Watch the recipe video here:

How To Make A Cookie Cake

Cookie lovers, this is your dream birthday cake ?Full recipe: http://dlsh.it/647LERC

Posted by Delish on Friday, January 26, 2018

Cake

Pineapple Upside Down Fudge

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Pineapple Upside Down Fudge
A classic cake is turned into fudge.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cooking spray, for pan
  • 1 (14-oz.) can sweetened condensed milk
  • ½ c. yellow cake mix
  • 2½ c. white chocolate chips
  • ½ c. chopped canned pineapple, drained and patted dry
  • 16 maraschino cherries, stems removed
Instructions
  1. Line an 8”x 8” baking dish with parchment paper and spray with nonstick cooking spray. Pour sweetened condensed milk and cake mix into a large bowl, stirring to combine.
  2. Add white chocolate chips, then microwave in 1-minute intervals, stirring in between, until fully melted. Fold in pineapple and pour into prepared baking dish.
  3. Place cherries on top of fudge and place in the refrigerator to harden, about 2 hours. Cut into squares and serve.

Watch the recipe video here:

How To Make Pineapple Upside-Down Fudge

We're FLIPPING out over how good this Pineapple Upside-Down Fudge is.Full recipe: http://dlsh.it/r3QCPx3

Posted by Delish on Monday, December 18, 2017

Cake Dessert

Oreo Cheesecake

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Oreo Cheesecake
Two of your favorite desserts combine in this decadent white chocolate Oreo cheesecake. Top it off with bits of candy for an added crunch!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (14-ounce package) Oreos, crushed
  • ½ cup unsalted butter, melted
  • ¾ cup sugar
  • 3 cups cream cheese
  • ½ cup heavy cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 10½ ounces white chocolate, melted
  • 8 to 10 Oreos, broken in pieces
  • 1 cup Nutella or chocolate sauce
  • Chocolate candies, to garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the crushed Oreos and melted butter. Press firmly into the bottom of a springform pan. Bake for 15 minutes. Remove crust and reduce heat to 325 degrees.
  3. In a large bowl, add the sugar, cream cheese and heavy cream. Beat with an electric mixer. Add the eggs, vanilla extract and melted white chocolate and continue to mix. Stir in the broken Oreos. Pour filling on top of Oreo crust. Bake for 60 minutes, until edges begin to turn golden.
  4. Allow cake to cool in the oven with the oven door open, then cool at room temperature for at least 4 hours. Remove from pan and top with chocolate sauce and chocolate candies.

Watch the recipe video here:

Oreo Cheesecake

This cake is so extra, & we're loving it.Taste for Yourself: taste.md/2J7L1A2?: @Tastemade France

Posted by Tastemade on Friday, April 20, 2018

Cake Dessert

Chocolate Chip Cookie Dough Crumb Cake

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Chocolate Chip Cookie Dough Crumb Cake
From the "more is more" files we present this cake and cookie monster!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the milk cake:
  • ½ cup butter
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
For the chocolate chip frosting:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate chip cookie crumb:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup butter, melted
  • 1½ cups all-purpose flour
  • ¼ cup mini chocolate chips, for topping
For the chocolate cake:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder
  • ¾ cup butter, softened at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream, room temperature
Instructions
Make the milk cake:
  1. Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a small saucepan, melt butter and add milk and vanilla. Bring to a near boil and then reduce to a simmer. In a large bowl, cream eggs and sugar until light and fluffy. Slowly pour in warm milk mixture and stir to combine. Add in flour, baking powder and salt. Pour into prepared cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Allow the cake to cool completely.
Make the chocolate chip frosting:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips.
Make the chocolate chip cookie crumb:
  1. In a medium bowl, combine sugar, brown sugar and butter. Add flour and chocolate chips and mix until combined. Set aside while you make the chocolate cake.
Make the chocolate cake:
  1. Preheat the oven to 350 degrees. Line a 9-inch cake pan with baking spray and parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour the batter into the pan and bake for 20 to 25 minutes until the cake has set slightly. Top with the chocolate cookie crumb and return to the oven for another 15 to 20 minutes. Set aside to cool completely.
Assemble the cake:
  1. Place the vanilla milk cake on a serving platter and top with chocolate chip frosting. Place chocolate cake with crumb on top. Cake will keep up to 5 days covered.

Watch the recipe video here:

Cookie Dough Crumb Cake

Cake doesn't ask silly questions. Cake understands.Taste for Yourself: taste.md/2EYwkfm

Posted by Tastemade on Wednesday, April 18, 2018

Cake Dessert

Zebra Ice Box Cake

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Zebra Ice Box Cake
Never underestimate the power of chocolate.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 60 shortbread biscuit cookies
  • 1½ cups chocolate frosting
  • 1 cup milk chocolate frosting
  • 1 cup milk chocolate frosting
  • 3 cups chocolate ganache, divided
  • 1 cup white chocolate shavings
  • 1 cup dark chocolate shavings
Instructions
Assemble the cake:
  1. Line a 9-inch springform pan with parchment paper. Working carefully, spread a thin layer of chocolate frosting on a biscuit and place around the edge of the pan. Repeat this until all biscuits are used, creating a spiral of cookies and frosting. Top the cookies with a layer of milk chocolate frosting and place in the freezer for up to two hours to set the frosting. Remove from the freezer and remove the springform pan. Cover the cake completely with remaining milk chocolate frosting. Set the cake in the fridge for 30 minutes to set.
  2. Place cake over a cooling rack and pour two cups of warmed ganache to cover the cake. Allow ganache to set, and place on a serving platter. Pipe a border of ganache around the top and bottom of the cake. Top with chocolate shavings and serve. Cake will keep up to 3 days refrigerated.

Watch the recipe video here:

Zebra Ice Box Cake

Never underestimate the power of chocolate.Taste for Yourself: taste.md/2IM9Cta

Posted by Tastemade on Saturday, April 14, 2018

Cake Dessert

Layered Berry Scones

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Layered Berry Scones
Hurry, before these delightful drizzled desserts are scone. They're berry good!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Scones:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, cold, cut into cubes
  • 1 cup heavy cream, plus 1 tablespoon for brushing
  • 1½ cups blueberries
  • 1½ cups raspberries
  • 2 tablespoons muscovado sugar
Icing:
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • ½ teaspoon vanilla
Instructions
For the scones:
  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, add flour, baking powder, salt and sugar. Using a pastry blender or a fork, cut the butter into the flour until you have coarse crumbs. Add heavy cream and gently fold together.
  3. Turn dough out onto a lightly floured surface. Using a rolling pin, roll dough into a large rectangle. Add half of the berries in the center of the dough. Fold one half of the dough over, add remaining berries and fold to cover berries. Lightly press on dough to seal it shut.
  4. Cut dough into 6 even triangles. Brush with heavy cream and sprinkle with sugar. Bake 20 to 25 minutes or until golden brown.
For the icing:
  1. Add powdered sugar to a small bowl. Slowly add milk and whisk until smooth. Stir in vanilla. Using a spoon, drizzle warm scones with icing.

Watch the recipe video here:

Layered Berry Scones

These pastries will be scone before you know it.Taste for Yourself: taste.md/2HCGYtR

Posted by Tastemade on Friday, April 13, 2018

Cake Dessert

Pineapple Upside Down Bundt Cake

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Pineapple Upside Down Bundt Cake
Stunning.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cooking spray, for pan
  • ½ c. packed light brown sugar
  • ¼ c. butter, melted
  • 1 box yellow cake mix
  • ⅓ c. vegetable oil
  • ½ c. pineapple juice pineapple juice
  • ½ c. water
  • 3 large eggs
  • 4 slices pineapple, halved
  • 8 maraschino cherries, stems removed
Instructions
  1. Preheat oven to 350° and grease a bundt pan (generously) with cooking spray. In a medium bowl, whisk together melted butter and brown sugar, then pour mixture into bottom of bundt pan.
  2. Place halved pineapple rings and cherries around the bottom of the pan, alternating between each.
  3. In a large bowl, beat together cake mix, vegetable oil, pineapple juice, water, and eggs. Pour batter over pineapples and cherries. Bake until a toothpick comes out clean, about 35 minutes.
  4. Let cake cool for 10 minutes in pan, then slide a knife (or a small offset spatula) around edges and center to release cake from pan. Invert cake onto serving tray.
  5. Serve warm or at room temperature, slicing cake between pineapples.

Watch the recipe video here:

How To Make Pineapple Upside Down Bundt Cake

This Pineapple Upside Down Bundt Cake tastes like vacation ?Full recipe: http://dlsh.it/y6LDVjp

Posted by Delish on Thursday, April 12, 2018

Cake Dessert

Carrot Cake

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Carrot Cake
This carrot cake is moist, sweet and delicious.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 medium sized carrots
  • 3 eggs
  • ¾ cup vegetable oil
  • 2 cups flour
  • 1.5 cup sugar
  • 1 tablespoon baking powder
  • 1 cup sugar
  • 1 cup chocolate powder
  • ¼ cup milk
  • 50 grams butter
Instructions
  1. Add the carrots, the eggs and the oil in a blender and blend it for at least 5 minutes. In a bowl, mix flour, sugar and baking powder. Pour the carrot-egg-oil puree in to the dry ingredients mixture. Place in a 8-inch cake pan and bake for 45min at 350 F.
  2. For the icing, just mix sugar, chocolate powder, milk and butter in a saucepan and mix it well. When it comes to a boil, wait 1 minute and turn off the heat.

Watch the recipe video here:

Chocolate Covered Carrot Cake

Moist carrot cake covered in decadent, rich chocolate is where it's at this Spring.Taste for Yourself: taste.md/1VTRvUI?: @Tastemade Brasil

Posted by Tastemade on Wednesday, April 11, 2018

Cake Dessert

Oreogasm Cake

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Oreogasm Cake
Cookies 'n' cream lovers, rejoice. You'll be (Ore)obsessed.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oreo cookies, crushed
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 2 sticks butter, softened
  • 5 c. powdered sugar
  • 3 Cookies 'n' Creme bars, melted
  • ¼ c. whole milk
  • 1 tsp. pure vanilla extract
  • 1 c. mini Oreos (for decorating)
Instructions
  1. Preheat oven to 350°. Butter two round 9"-x-9” baking pans and line the bottoms with parchment paper rounds. Butter the top of the parchment and sprinkle with flour.
  2. Prepare cake mix according to package instructions. Fold in crushed Oreos until evenly combined. Divide batter between prepared cake pans and bake according to package instructions, about 25 to 30 minutes. Let cool completely on cooling racks.
  3. Meanwhile, make the frosting. Beat butter with a hand mixer until the butter is light and fluffy. Then add the melted Cookies ‘n’ Creme bars. Gradually mix in powdered sugar, then add milk and vanilla and beat until smooth.
  4. Top one round cake with frosting, then place the second cake on top of it. Frost the top and sides of the cake. Line the sides of the cake with Oreos to decorate. Top with crushed Oreos and garnish with mini Oreos.

Watch the recipe video here:

How To Make Oreogasm Cake

Oreogasm Cake takes cookies n' cream to the next level.Full recipe: http://dlsh.it/KKTABqG

Posted by Delish on Thursday, April 5, 2018